Acorn Squash Curry
- Number of Servings: 6
Ingredients
2 Acorn Squash (4 in diameter) or 1 large (6-8 in diameter)1 C. Water 2 T Olive Oil1 medium carrot, sliced1 long Celery stalk, sliced1 Medium Onion, diced2 Cloves Garlic, finely chopped1 C Shitake Mushrooms, sliced (about 3-4 oz unsliced)1/4 C White or Marsala Cooking Wine 2 T Curry powder2 T Brown Sugar2 t SaltBlack Pepper, to taste
1. Preheet Oven 375.
2. Halve acorn squash lengthwise, remove seeds and put them face down on a lightly greesed baking sheet. Bake 30-40 minutes.
3. When squash is tender (fork inserts easily), put in blender or food processor with 1 cup of water, and blend until smooth.
4. Saute the other vegetables in the 1 T of Olive oil, adding them in the order listed in the recipe (this is so the longer cooking vegetables such as carrots will get tender. (Use kettle or dutch over for the saute, so can make the whole recipe in that pot).
5. Add curry powder and cooking wine. Stir and cover. Cook vegetables until tender, but not overcooked.
6. When vegetables are tender, add blended accorn squash, brown sugar, salt and pepper.
7. Cook until hot, but not boiling.
8. This recipe can be eaten by itself as a squash curry soup, or served with tofu or chicken over rice or potatos. Other ingredients that are good added to this recipe are peas and slightly toasted almond slices.
Number of Servings: 6
Recipe submitted by SparkPeople user MAGGIEMEI.
2. Halve acorn squash lengthwise, remove seeds and put them face down on a lightly greesed baking sheet. Bake 30-40 minutes.
3. When squash is tender (fork inserts easily), put in blender or food processor with 1 cup of water, and blend until smooth.
4. Saute the other vegetables in the 1 T of Olive oil, adding them in the order listed in the recipe (this is so the longer cooking vegetables such as carrots will get tender. (Use kettle or dutch over for the saute, so can make the whole recipe in that pot).
5. Add curry powder and cooking wine. Stir and cover. Cook vegetables until tender, but not overcooked.
6. When vegetables are tender, add blended accorn squash, brown sugar, salt and pepper.
7. Cook until hot, but not boiling.
8. This recipe can be eaten by itself as a squash curry soup, or served with tofu or chicken over rice or potatos. Other ingredients that are good added to this recipe are peas and slightly toasted almond slices.
Number of Servings: 6
Recipe submitted by SparkPeople user MAGGIEMEI.
Nutritional Info Amount Per Serving
- Calories: 125.9
- Total Fat: 2.8 g
- Cholesterol: 0.0 mg
- Sodium: 795.0 mg
- Total Carbs: 24.5 g
- Dietary Fiber: 3.9 g
- Protein: 2.3 g
Member Reviews
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MOMBIRD6464
I loved this! I served it as a soup, and because it is quite rich in flavor, I think I would enjoy it more over rice. Also, my daughter (age 11) found it a bit too spicy. So if you're serving it to kids or someone who prefers milder food, you might try just one Tbsp of curry, and go from there. - 10/26/09